Marian Finucane Saturday 12 January 2013

Marian Finucane

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Marian Finucane Show with Áine Lawlor - interview

Actor Bryan Murray joins Áine live in studio to talk about his career, moving from Strumpett City to, "Brookside," to running a theme-park, to being a d.j., to treading the boards - and everything in between! See here for the episodes on Youtube;

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Marian Finucane Show with Áine Lawlor - rest of the show

We look at the report on Jimmy Saville, the disturbances in Belfast, Darina Allen's marmalade, free events on around Ireland, and television and film.

We speak to Carole Malone of the Sunday Mirror about the Jimmy Saville report that came out recently.

Restaurant-owner Michael Deane gives us the latest update on the disturbances in Belfast.Actor Brian Dennehy tells us about the, "Gangs of New York," Gathering Festival that he's launching later this month.

Bríd óg ní Bhuachalla joins us to tell us about attractions and events that we can visit that won't cost a penny.

And last but not least, Joe O'Shea and Dave Fanning come in to talk about the latest film and television releases.

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Darina Allen's marmalade

Darina Allen from Ballymaloe comes on the line to tell us about her very special marmalade!

Darina Allen’s Old Fashioned Seville Orange Marmalade

Seville and Malaga oranges come into the shops after Christmas and are around for 4-5 weeks, these bitter oranges are traditionally used for marmalade.

Makes approx. 7 lbs (3.2kg)

2 lbs (900g) Seville Oranges

4 pints (2.3L/10 cups) water

1 lemon

4 lbs (1.8kg/8 cups) granulated sugar

Wash the fruit, cut in half and squeeze out the juice. Remove the membrane with a spoon, put with the pips and tie them in a piece of muslin. Slice the peel finely or coarsely, depending on how you like your marmalade. Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight.

Next day, bring everything to the boil and simmer gently for about 2 hours until the peel is really soft and the liquid is reduced by half. Squeeze all the liquid from the bag of pips and remove it.

Add the warmed sugar and stir until all the sugar has been dissolved. Increase the heat and bring to a full rolling boil rapidly until setting point is reached 5-10 minutes approx. Test for a set, either with a sugar thermometer (it should register 220F), or with a saucer. Put a little marmalade on a cold saucer and cool for a few minutes. If it wrinkles when you push it with your finger, it's done.

Allow marmalade to sit in the saucepan for 15 minutes before bottling to prevent the peel from floating. Pot into hot sterilized jars. Cover immediately and store in a cool dry dark place.

N.B. The peel must be absolutely soft before the sugar is added, otherwise when the sugar is added it will become very hard and no amount of boiling will soften it.

Whiskey Marmalade

Add 6 tablespoons (8 American tablespoons) of whiskey to the cooking marmalade just before potting.

11/1/2013 (CS/DA) (16063)

The afternoon cookery demonstrations at the Ballymaloe Cookery School are open to the public daily Monay-Friday. Tel: 021 4646785 or www.cookingisfun.ie